Ttopokki

떡볶이

(Rice Cakes with Spicy Sauce)

Rice is a staple food in Korea and rice cakes are made from it. Originally, this dish was not served spicy. In the royal courts of Joseon, rice cakes were stir-fried in soy sauce with other ingredients. It is believed that spicy rice cakes only appeared in the 1950s and became popular in the succeeding years. It is now commonly sold on the streets and in traditional markets. Nowadays, it’s become a popular spicy food that even children, who are only developing their taste for spicy food, enjoy eating ttopokki as a snack. It is even tagged as the national street food of Korea. In The Third Charm,13 Joon Young and Young Jae ate ttopokki when they met again through a group date.

13 The Third Charm, directed by Min Soo Pyo, written by Eun Young Park and Hee Won Park, starring Kang Joon Seo and Esom (2018; Seoul: JBTC), Netflix.

MAIN INGREDIENTs

Seasonings

HOW TO Prepare

  1. Cut rice cakes into 2-inch pieces and cut fish cakes into sticks.
  2. Boil quail eggs for 5 minutes and peel off their shells.
  3. Slice onion.
  4. Cut carrot into thin, flat rectangles.
  5. Cut green onion diagonally.

HOW TO COOK

  1. In a pot, mix the seasoning ingredients with water and boil.
  2. Put rice cakes in and boil for 5 minutes.
  3. Add the onion, carrot, and fish cakes and boil for 5 more minutes.
  4. Add the quail eggs and boil for 5 more minutes.
  5. Before turning the stove off, add the green onion and mix well.

Chef’s Notes

  1. Egg reduces the spiciness of ttopokki—the reason why it’s a good match for this dish. You can use regular eggs instead of quail eggs. You can also skip the eggs if you don’t want to use any.
  2. Add or reduce chili powder according to your taste.

 

This Dish Appears in the Following Korean Drama/s:

 

CHEF REGGIE’S TIPS

VARIATION

Ttopokki with Prawns in Marinara Sauce:

Prawns

350 grams shrimps, peeled and deveined

3 tablespoons olive oil

2 teaspoons garlic

2 teaspoons parsley

pepper flakes

salt and pepper, to taste

a handful of basil

  1. Sauté shrimps in olive oil and garlic.
  2. Add herbs and pepper flakes, then season with salt and pepper.
  3. Finish with basil.

    Marinara Sauce

    1/3 cup Gallo olive oil

    1/4 cup onions

    2 teaspoons garlic

    1 can Mutti Whole Peeled Tomatoes, coarsely chopped

    1 can Mutti Tomato Passata

    1 teaspoon fresh oregano

    2 tablespoons sugar, or to taste

    1 tablespoon parsley

    a pinch of salt and pepper, or to taste

  1. Put olive oil in a pan and sauté onions and garlic.
  2. Add canned tomatoes, Mutti Tomato Passata, and herbs.
  3. Simmer for 30 minutes over low heat.
  4. Add butter and season to taste.
  5. Mix in Ttopokki.
  6. To assemble, toss Ttopokki in sauce. Add mozzarella cheese and finish with shrimps. Serve.

ADD-ONS